Sometimes Food
Hagar mentioned cheap ramen and processed cheese as "sometimes foods." This got me curious. What are your sometimes foods?
Mine are spaghettios and squeeze cheese with ritz.
I had a Primula (squeeze style cheese) and Ritz thing when I lived in London. They were my stand-by. Trouble is, they were both moreish and high in fat and "sometimes" was too often.
My sometimes food is Shredded Wheat. I go through phases. Rich or poor, fat or thin, I love it to death for a month, then don't have it again for a year.
ahhh the "other" other white meat.
Hamburger Helper - if by "sometimes" you mean whenever my wife is out of town.
I can't have Idaho bakers in the house. If I have them, I'll bake them for 75 min., slit their throats, throw a stick of Land O' Lakes on 'em and counter that with a cup of Breakstone's sour cream.
THAT is my idea of heaven. :yum:
Mmmm sounds good Bri. I haven't had one of those in forever.
Mine is Mac & Cheese FRESH (outta the box) with a can of Tuna - right outta the pot I cook it in.
Pringles.
I have an unhealthy (!) fascination with the pulverized pressed potato product.
I can't have Idaho bakers in the house. If I have them, I'll bake them for 75 min., slit their throats, throw a stick of Land O' Lakes on 'em and counter that with a cup of Breakstone's sour cream.
THAT is my idea of heaven. :yum:
That is only an
idea of heaven because they don't also have bacon crumbles, sauteed asparagus tips, and caramelized garlic mixed in and Parmesan cheese on top. That would actually
be heaven and I'm putting it on the meal plan for next week. Except we only have Yellow Fin spuds. We'll have to soldier on, stiff upper lip and all that.
I had a Primula (squeeze style cheese) and Ritz thing when I lived in London. They were my stand-by. Trouble is, they were both moreish and high in fat and "sometimes" was too often.
My sometimes food is Shredded Wheat. I go through phases. Rich or poor, fat or thin, I love it to death for a month, then don't have it again for a year.
Primula with chives down a stick of celery. yum. I used to have my MIL import that. in fact she's coming in April, maybe I'll add some to the list....
oooh which reminds me SG, if you have anything you need to send to the states, let me know and we can probably help out and reduce shipping costs for you...
Smoked oysters with cream cheese on wheat crackers.
Pork rinds...I just had some today. Sadly, they were unimpressive.
Greek Halva
or Indian Bhurfi (sp)
oooh which reminds me SG, if you have anything you need to send to the states, let me know and we can probably help out and reduce shipping costs for you...
Thanks darlin'
Can't think of anything right now to be honest.
Unless she can fit me in her luggage so I can visit you... and 'Spode and Bruce :yum:
But I can think of a couple of things she can bring back if that's possible? Legal, cheap and shouldn't take up too much room? Of course I will pay UK postage to send to me - just much cheaper than postage from the US.
Beef jerky, Aunt Jemima Corn Bread and some Alli (the OTC version of Orlistat)
Let me know, I won't be offended if it's a bother or just not possible..
Pork rinds...I just had some today. Sadly, they were unimpressive.
Mmmmmmmmm. Pork rinds. You gotta try the salt and vinager ones. The plain ones are... well, plain.
Smoked oysters with cream cheese on wheat crackers.
Double-Mmmmmmmmmmm. I just bought a can today. Already have Triscuts and cream cheeeeeeeeeeeeeeeese.
Then there's a can of Libby's corned beef hash. Fried up extra crispy on the bottom topped off with steaming hot beef gravy and about a quarter cup of Tabasco. And a Guiness draft in a bottle.
Dominicks used to carry the best pork-rinds. It was a large bag and all the pieces were fluffy. None of these unchewable pieces.
Of course they stopped carrying them.
Mmmmmmmmm. Pork rinds. You gotta try the salt and vinager ones. The plain ones are... well, plain.
Double-Mmmmmmmmmmm. I just bought a can today. Already have Triscuts and cream cheeeeeeeeeeeeeeeese.
Then there's a can of Libby's corned beef hash. Fried up extra crispy on the bottom topped off with steaming hot beef gravy and about a quarter cup of Tabasco. And a Guiness draft in a bottle.
I have Triscuits and cream cheese, I wish I'd bought oysters when I was at the store yesterday!
You reminded me, another sometimes food, not super-unhealthy but nothing I'd want to eat more than every other month or so, is corned beef brisket slow-cooked with cabbage, carrots and potatoes. LOVE that stuff!
OK...no offense, but: I can't freaking believe people eat pork rinds. Um, ewwwwwww.
My mom would get what they called "cracklins" from the butcher shop and I could not believe people ate that crap.
Oh I love Pork rinds. Sometimes called Cracklin. Sometimes called 'Pork Bits' ewww.
Is that the same as pig snacks?
Not scrapple, though; dear god, not that!
I spent a couple years in Philly and was baffled at the popularity of scrapple. I mean, I don't really mind consuming the less popular animal parts I just don't want to be able to actually recognize them as I'm eating them.
I always thought they should grind it up a little more but maybe that's the whole point, I dunno.
Scrapple smells like death. I have no idea what it tastes like... I'd rather eat fried pig skin. Bleh.
Let's go back to baked potatoes and mac & cheese...
I fed my beloved Scrapple when we were in Philly last summer. She was ambivalent about it. It's not something she would import to eat but if it happens to be on the plate...
OK...no offense, but: I can't freaking believe people eat pork rinds. Um, ewwwwwww.
I think you have to have eaten them before you knew what they were. :eek:
Actually, it's a good thing from the "don't waste anything" point of view.
Monster - is any of this like Pork Scratchings?
Yep. I've had Pork Scratchings at a pub in Bournemouth, and it's the same thing.
At the Goat & Tricycle:
Pie! I never realised you'd come here!
I usually ask Monnie because of her dual nationality. Now I know I have an additional translator :love:
Grim, aren't they?
Esp the ones with hair on.
Yes, I was there in April of 2006. My father was undergoing 'compassionate use' cancer treatment at Royal Bournemouth Hospital.
We had a chance to look around a bit, but weren't there for very long. Sometime we will have to come back and do a proper tour!
Scrapple smells like death. I have no idea what it tastes like... I'd rather eat fried pig skin.
Reminds me of MMMmm... roasted pig skin! Gramma always cooked her hams skin on; she called the crispy crunchity skin "scuda" (sp? Maybe it's a Polish thing?) and we always gobbled up the skin first. OMG. Soooo. good.
I even like scrapple. If it's made right. (Spent too much time in the south, what can I say?)
But I will NOT eat burgoo. No no nonono nononono
noooo. :headshake
Cracklin cornbread. Great if made with home made Cracklins. I'm guessing that scapple is what we call hoghead cheese here?
But I will NOT eat burgoo. No no nonono nononononoooo. :headshake
Burgoo? Share please.
Yes I can Google, but it don't reflect the real bleugh ;)
Burgoo? Share please.
Yes I can Google, but it don't reflect the real bleugh ;)
Heh. I spent some time in Tennessee, a little shitsplat town called Bell Buckle, where I first encountered burgoo. It's basically a "whatever you got" stew - beef, mutton, chicken, whatever's at hand - but in the rural south, they make it out of whatever they can shoot. Usually squirrel (and you
have to include the brains; that's important), sometimes possom, raccoon, crow, rabbit.
Now, I'm not prejudiced. If people wanna eat squirrel brain stew, more power to 'em. I'm just not gonna go there with 'em, is all.
:headshake
Scratchings! thankyou I was tryng to remember that word
My sometimes food lately is pretty terrible and I've been loath to post it here, because it's become an almost every day food for me, and it's not even supposed to be food!
I don't know if you have Milo where you live, but we do here. As a kid, we'd always try and put as much milo in the glass and then the milk so there'd be crunchy bits on top.
Well, these days, I bypass the whole idea of crunchy bits on top, and reverse the the amounts of milk to milo ratio. So basically, I fill the glass with milo and just wet it with milk and eat it with a spoon.
This has been my one real craving during this pregnancy, and I'm not proud of it, and it's going to have to stop when the baby comes or I'll turn into a porker (pardon the pun). Thankfully I still haven't put on any weight to speak of, so I've gotten away with it. I don't see that lasting though.
This stuff?
What the heck is it? Is it like Nestle's Quik or ovalteen?
Yeah...it's kind of like ovalteen but so so much better. :)
I like thin spaghetti smothered with grated Parmesan cheese and then mic'ed until the cheese gets bubbly and crispy.
I've noticed through the course of this thread, that there's really not much nutritional value to any of these types of foods. lol
I've noticed through the course of this thread, that there's really not much nutritional value to any of these types of foods. lol
But that's the point darlin'!
We're so health conscious on here (ahem) that we eat nasty foods in moderation, not all the time.
I eat nasty foods as standard and healthy food in moderation...
That's why you're so nasty :p
That logic has a beautiful simplicity.
I've been eating healthfully now for 9 days (fiber, vegs, low fat protein) and it's nearly made me ill -I was nauseous with chills last night- all that bloat-inducing fiber is killing my GI system!
i think I need a Big Mac meal to get my being back in universal harmony...
But that's the point darlin'!
We're so health conscious on here (ahem) that we eat nasty foods in moderation, not all the time.
I eat nasty foods as standard and healthy food in moderation...
That's why you're so nasty :p
OK, so which is it? lol
Anyway, of course it's good to only eat crap food in moderation although noodles aren't so bad if you stick some veges and stuff in them.
I thought milo was the main mixer in cheap birdseeds?
Indian Bhurfi (sp)
Pooka finally found a good place to get that stuff.
I thought milo was the main mixer in cheap birdseeds?
It's both.
Milo ( /maɪləʊ/) is a milk beverage with chocolate and malt, produced by Nestlé and originating from Australia. It was developed by Thomas Mayne in 1934. [...] The name derives from the famous Greek athlete Milo of Crotona, after his legendary strength.
Commercial sorghum refers to the cultivation and commercial exploitation of species of grasses within the genus Sorghum. These plants are utilised for grain, fibre and fodder. The plants are cultivated in warmer climates worldwide. Commercial Sorghum Species are native to tropical and subtropical regions of Africa, Asia with one species native to Mexico.
Other names include [...]Milo,[...]
@ Flint: isn't it delightful? If the texture's right, not too dry, not too moist it's just lovely. My Gran used to make her own. I used to love the smell of her kitchen when she'd been making sweets.